Ingredients
- 5 oz. Josie Organics Baby Arugula
- 1 cup Butternut Squash, roasted in olive oil and cooled to room temperature
- 1 cup Chopped Pear, about 1 pear
- 1 cup Quinoa, cooked and cooled to room temperature
- 2 tbsp. Olive Oil
- 2 tbsp. Apple Cider Vinegar
- 1 tsp. Dijon Mustard
- 1 tsp. Italian Herb Seasoning
- (Optional) 1 tsp. Honey
- Salt & Black Pepper, to taste
- Pecans, for garnishing
- Pumpkin Seeds, for garnishing
- Goat Cheese, for serving
Servings: 4-5
Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 15 minutes
Directions
-
1
In a large bowl, toss together the cooked quinoa, chopped pear, and butternut squash. Add in the baby arugula and toss again to combine.
-
2
In a separate bowl, whisk together the olive oil, vinegar, mustard, herb seasoning, and honey. Season with salt and black pepper to taste.
-
3
Drizzle the vinaigrette over the salad, and toss once more to combine. Transfer to a serving plate to top with crumbled goat cheese, roasted pumpkin seeds, and pecans. Enjoy!
